Italian Chicken And Artichokes
Creamy Italian chicken and artichokes combine tender chicken breasts with a rich sauce, melted mozzarella, and tangy artichokes, making a comforting dish perfect for family dinners.
Ingredients
- 2 Tbsp. butter or margarine ⓘ
- 1 clove garlic ⓘ
- 6 boneless, skinless chicken breast halves ⓘ
- 1 (10 3/4 oz.) can cream of chicken soup ⓘ
- 1 (8 oz.) pkg. sour cream
- 1 (8 oz.) pkg. shredded mozzarella cheese ⓘ
- 1/4 c. dry white wine or chicken broth ⓘ
- 2 Tbsp. grated parmesan cheese ⓘ
- 1 (6 oz.) jar marinated artichoke hearts ⓘ
- 1 lb. fettucine ⓘ
- 2 Tbsp. chopped fresh parsley ⓘ
Instructions
- Melt butter in a skillet.
- Add minced garlic and sauté for 15 seconds.
- Add chicken breasts and cook for 2 to 3 minutes on each side.
- Mix together cream of chicken soup, sour cream, shredded mozzarella cheese, white wine or chicken broth, and grated parmesan cheese.
- Spoon the sauce over the chicken breasts.
- Reduce heat and simmer for 5 to 7 minutes.
- Add drained and chopped marinated artichoke hearts and cook for an additional 1 to 2 minutes.
- Place cooked chicken breasts on top of cooked fettucine.
- Cover with sauce and garnish with chopped fresh parsley.
Tips & Substitutions
For added flavor, consider marinating the chicken in lemon juice and herbs before cooking. If you don't have dry white wine, chicken broth is a perfect substitute. You can also use fresh mozzarella instead of shredded for a creamier texture. To save time, use pre-cooked chicken or rotisserie chicken. This dish pairs wonderfully with a light salad, like a mixed greens salad.
Serving Suggestions
This Italian Chicken and Artichokes dish is best served over fettucine, but you can also try it with rice or polenta for a different twist. Pair it with a side of garlic bread and a crisp green salad to balance the richness. A glass of dry white wine complements the flavors beautifully, enhancing the overall dining experience.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the microwave or on the stovetop over low heat until heated through, adding a splash of broth or water to maintain moisture. Avoid reheating multiple times to preserve texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Chicken And Artichokes contains roughly 1693 calories, with 59g protein, 41g carbohydrates, and 147g fat. It is an excellent source of iron (145% of the Daily Value), protein (118% of the Daily Value), and calcium (100% of the Daily Value). Note that it is relatively high in sodium, at 1713mg per serving (74% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but it's best to thaw them first for even cooking. Thaw overnight in the refrigerator or use the quick thaw method by placing them in a sealed bag and submerging in cold water. Ensure they are fully cooked before serving.
What can I substitute for sour cream?
If you don't have sour cream, Greek yogurt is an excellent substitute that will provide a similar tangy flavor and creamy texture. You can also use cream cheese, but you may want to thin it out with a little milk to achieve the desired consistency.
Can I make this dish ahead of time?
Absolutely! You can prepare the chicken and sauce ahead of time and store them separately in the fridge. When ready to serve, reheat the chicken and sauce and toss them with freshly cooked fettucine. This makes it a convenient option for busy weeknights or meal prep.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).